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1、食品专业英语20 Antioxidants 电子课件Antioxidants 食品专业英语Unit 20一.词汇讲解二.课文阅读三.课后小结 食品专业英语p antioxidant 抗氧化剂p natural antioxidant 天然抗氧化剂p synthetic antioxidant 合成抗氧化剂p synergistic interactions 协同增效作用p Butylated Hydroxy Anisole(BHA)丁基羟基茴香醚p Butylated Hydroxy Toluene(BHT)丁基羟基甲苯p Propyl Gallate(PG)没食子酸丙酯p Tertiary
2、Butyl Hydroquinone(TBHQ)叔丁基对苯二酚p free radical 自由基p rancidity 酸败 For almost half a century,food-grade antioxidants have been routinely and intentionally added to food products to delay or inhibit free radical oxidation of fats and oils and the resulting off-odours and flavour known as rancidity.1 近半个
3、世纪以来，食品级抗氧化剂常常有意或无意地被添加到食品中，以延缓或抑制脂肪和油的自由基氧化，以及由此产生的异味和味道，即酸败。译文 Antioxidants are the chemical compounds which can delay the start or slow the rate of lipid oxidation reaction in food systems.During this time,literally hundreds of compounds-both natural and human synthetic-have been evaluated for an
4、tioxidant effectiveness and human safety.2 抗氧化剂是可以延缓食物体系中脂质开始氧化或减缓氧化速率的化合物。在这期间，已经评估了数百种天然和人工合成的化合物的抗氧化效果和人体安全性。译文 Antioxidants are used to preserve food for a longer period of time.Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately
5、 harm the food.In the absence of antioxidant,oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food.抗氧化剂被用来使食物的保存时间更长。因为食品中氧的存在有助于细菌生长，最终破坏食品，此时的抗氧化剂充当氧清除剂。在没有抗氧化剂的情况下，不饱和脂肪发生氧化，使食品变臭变色。译文3 Different kinds of antioxidants foods act in a different way,but the end
6、result is to delay or minimize the process of oxidation in food.Some antioxidants foods additives combine with oxygen to prevent oxidation and other prevent the oxygen from reacting with the food leading to its spoilage.4 不同种类的抗氧化剂食品以不同的方式起作用，但最终结果都是延缓或最小化食品中的氧化过程。一些抗氧化食品添加剂是与氧气结合以防止氧化，另一些抗氧化剂添加剂防止氧
7、气与食品反应导致食品腐败。译文 According to the source of antioxidants,they can be divided into:(1)Natural antioxidants:1)Tocopherols(deltagammabetaalpha)2)Nordihydroguaretic Acid(NDGA)3)Sesamol4)Gossypol(2)Synthetic antioxidants:1)Butylated Hydroxy Anisole(BHA)2)Butylated Hydroxy Toluene(BHT)3)Propyl Gallate(PG)4
8、)Tertiary Butyl Hydroquinone(TBHQ)5 根据抗氧化剂的来源，它们可以分为：（1）天然抗氧化剂：1)生育酚（）2)去甲二氢愈创木酸（NDGA）3)芝麻酚4)棉酚（2）合成抗氧化剂：1）丁基羟基茴香醚（BHA）2）丁基羟基甲苯（BHT）3）没食子酸丙酯（PG）4）叔丁基对苯二酚（TBHQ）译文 The synthetic antioxidants such as BHT and BHA have antioxidant activities.However,the synthetic antioxidants have the problem with their
9、biosafety.The best natural antioxidant sources are fruits and vegetables,as well as products derived from plants.6 人工合成的抗氧化剂如BHT 和BHA 等抗氧化活性较好，但其安全性受到怀疑。最好的天然抗氧化剂来源是水果和蔬菜，以及来自植物的产品。译文 Some good choices include blueberries,raspberries,apples,broccoli,cabbage,spinach,eggplant,and legumes like red kidn
10、ey beans or black beans.Theyre also found in green tea,black tea,red wine and dark chocolate.Usually,the presence of color indicates there is a specific antioxidant in that food.7 蓝莓、覆盆子、苹果、花椰菜、卷心菜、菠菜、茄子和豆类如红豆或黑豆都是比较好的选择。抗氧化剂也存在于绿茶、红茶、红酒和黑巧克力中。通常，颜色的存在表明食物中有一种特殊的抗氧化剂。译文 Application of Antioxidants t
11、o FoodsThe application of antioxidants mainly includes three aspects:(1)Direct addition of antioxidants to oil or melted fat.(2)Addition of antioxidants to the food after they are diluted in diluents.(3)Spraying antioxidant solution on the food or dipping food into antioxidant solution.8 抗氧化剂的应用主要包括
12、三个方面:（1）在油或脂肪中直接添加抗氧化剂。（2）用稀释剂稀释后，在食物中加入抗氧化剂。（3）在食物上喷洒抗氧化剂溶液或将食物浸泡在抗氧化剂溶液中。译文 In addition to the antioxidative protection contributed by individual dietary antioxidants,some research indicate that additive and synergistic interactions occur among antioxidants.For example,synthetic antioxidants(BHA,B
13、HT,PG)mixed with garlic extracts also exhibit remarkable antioxidative activity and synergistic effect in peanut oil.9 除了单个膳食抗氧化剂具有抗氧化作用外，一些研究表明，抗氧化剂之间会发生加成或协同增效的作用。如大蒜提取物和合成抗氧化剂（BHA、BHT、PG）混合用于花生油，都具有一定的协同抗氧化作用，尤其是与PG 的混合使用。译文 The TBHQ and tea polyphenols were effective antioxidants to almond oil.T
14、BHQ or tea polyphenols with phytic acid or citric acid exhibited great anti-oxidation ability,but the role of VC was not significant.9 TBHQ 和茶多酚是杏仁油有效的抗氧化剂，植酸、柠檬酸对茶多酚和TBHQ 延缓杏仁油氧化都有显著的协同增效作用，而VC 作用不显著。译文 Vitamins such as C,A and E can be added to foods and they often are,such as in orange juice.One
15、of the things those additives do is act as antioxidants in the body.There is no significant physiological difference between the added antioxidants and the ones occurring naturally in the food source.10 维生素如C、A 和E 可以添加到食物中而且它们通常是这样做的，比如橙汁。这些添加剂的作用之一是在体内充当抗氧化剂。添加的抗氧化剂和食物中天然存在的抗氧化剂之间没有显著的生理差异。译文 Howev
16、er,theres also no evidence that taking antioxidant dietary supplements work as well as the antioxidants found in food products.Its important not to overdo it on supplements because there can be too much of a good thing.With food products,it would be extremely difficult to consume an excessive amount
17、 of antioxidants.11 然而，也没有证据表明服用抗氧化剂膳食补充剂和食品中发现的抗氧化剂一样有效。重要的是不要在补充剂上吃得太多，因为可能有太多的好东西。对于食品来说，食用过量的抗氧化剂是较困难的。译文 Ideal Antioxidants Although the traditional synthetic antioxidants have strong antioxidant capacity,they also have long-term of potentially toxic,some even inducing teratogenic and carcinoge
18、nic effect.So,safety and highly antioxidant active natural products are more and more popular for people.12 理想的抗氧化剂 传统合成的抗氧化剂虽然抗氧化能力比较强，但长期食用有潜在的毒性，有的甚至会产生致畸、致癌作用，因此愈来愈受到人们的排斥。由于许多化学合成的抗氧化物存在着较多的安全问题，所以安全的、高抗氧化活性的天然产物就越来越受到人们的青睐。译文 The ideal antioxidant should include the following aspects:(1)No har
19、mful physiological effects；(2)Not contribute an objectionable flavor,odor,or color to the fat；(3)Effective in low concentration；(4)Fat-soluble；(5)No destruction during processing；(6)Readily-available；(7)Economical；(8)Not absorbable by the body13 理想的抗氧化剂的应包括以下几个方面：(1)没有有害的生理影响(2)不会给脂肪带来令人反感的味道、气味或颜色；(3)浓度低且有效；(4)脂溶性；(5)在加工过程中不被破坏；(6)随时可用；(7)经济；(8)不被人体吸收译文Belive yourself!You will succeed!